Fast & Fresh Fish Tacos

Fast & Fresh Fish Tacos

Fast & Fresh Fish Tacos

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nothing says summer like fish tacos. Try out this quick and easy recipe from Red Gold: Fast & Fresh Fish Tacos
Ingredients
  • 1 POUND WHITE FLAKY FISH, MAHI MAHI OR TILAPIA
  • 2 TABLESPOONS VEGETABLE OIL
  • JUICE FROM 1 LIME
  • 1 TABLESPOON ANCHO CHILI POWDER
  • 4 GARLIC CLOVES, MINCED
  • 1 TABLESPOON CHIPOTLE HOT SAUCE
  • 1 TABLESPOON MEXICAN OREGANO
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 CUPS SHREDDED CABBAGE
  • 1 JALAPENO PEPPER, MINCED
  • ¼ CUP FRESH CHOPPED CILANTRO
  • 8 FLOUR TORTILLAS
 
Instructions
  1. PREHEAT GRILL, OR GRILLING PAN, TO MEDIUM-HIGH HEAT. PLACE FISH IN A MEDIUM SIZE BOWL. IN A SEPARATE BOWL, WHISK TOGETHER THE OIL, LIME JUICE, ANCHO CHILI POWDER, CHIPOTLE HOT SAUCE, GARLIC AND OREGANO; POUR OVER THE FISH. LET MARINATE FOR 15 TO 20 MINUTES.
  2. MEANWHILE, IN A BOWL MIX TOGETHER RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO, CABBAGE, JALAPENO AND CILANTRO.
  3. REMOVE FISH FROM MARINADE AND PLACE ONTO THE HOT GRILL OR GRILL PAN. GRILL THE FISH FOR 4 MINUTES ON FIRST SIDE AND THEN FLIP FOR 30 SECONDS AND REMOVE. LET REST FOR 5 MINUTES; THEN FLAKE THE FISH WITH A FORK.
  4. PLACE TORTILLAS ON THE GRILL OR GRILL PAN AND HEAT FOR 20 SECONDS. DIVIDE THE FISH AMONG THE TORTILLAS AND GARNISH WITH ANY OR ALL OF THE FOLLOWING GARNISHES: CHOPPED CILANTRO, SALT, BLACK PEPPER, HOT SAUCE, SOUR CREAM OR THINLY SLICED RED ONION.